Game-Changer Egg Muffins Recipe

H. Gray & Son joining forces with BCC to fight food insecurity in children

 

Breakfast Club of Canada is excited to welcome a new partner! L.H. Gray & Son Ltd. has decided to align with a national cause that is directly linked to their mission of good nutrition is available to every Canadian. This partnership will help ensure a growing number of students receive a healthy meal before each school day.

 

A $150 000 contribution has been made to the Club through their 3 main business units – L. H. Gray & Son, EggSolutions and EggSolutions-Vanderpol’s Eggs – which will support increased demand for breakfast programs across Canada. As a result of COVID-19, Breakfast Club of Canada has seen increased attendance at breakfast programs of at least 30 percent.  “Funds from L.H. Gray & Son Ltd will help us ensure that children do not start their school day hungry. This partnership will be incredibly impactful in helping Breakfast Club of Canada address the issue of food insecurity here in Canada.” explains Stephanie Ashton-Smith, Director of Corporate Partnerships at Breakfast Club of Canada.

 

A great mission alignment

Created as Gray Ridge Egg Farms in 1934 in Ridgetown, Ontario, the local Ontario egg grader has evolved into L.H. Gray & Son, a major player in Canada’s egg industry, known for focusing on eco-sustainability and community engagement.  In Ontario, their eggs are sold under the Gray Ridge and Conestoga Farms brands.  Over the last 25 years, L.H. Gray & Son (LHG) has taken their commitment to local beyond Ontario, working with local egg farmers in B.C and Alberta to bring local eggs to Western Canada under the Golden Valley, Rabbit River and Sparks Eggs brands.  LHG has also moved beyond grocery stores into foodservice and food ingredient markets across Canada and around the world. “Eggs are natural and nutritious, and one of the most versatile foods available,” says Mike Walsh, President at LHG. “Children are literally our future and too many Canadian children aren’t getting the complete nutrition they need. No child should be disadvantaged in a country as advantaged as ours.

 

Like LHG, BCC operates locally, in neighbourhoods across Canada, connecting people around a common cause. Said Ashton-Smith “There is great mission alignment between BCC and L.H. Gray & Son, since eggs are known to be an excellent source of protein and a great way to start one’s day!” The funds provided will be instrumental in helping the Club reach the increased number of Canadian children facing food insecurity.

 

To celebrate this new partnership, L.H. Gray & Son Ltd. offered to share their recipe of the Game-Changer Egg Muffins, perfect to fill up children lunch boxes before they start their day!!

 

Game-Changer Egg Muffins

 

Ingredients for 12 muffins
  • 1 cup broccoli, cut into small florets
  • 1 cup red pepper, diced
  • 1 cup yellow pepper, diced
  • ½ sweet onion, diced
  • 1 clove garlic, minced
  • 2 tbsp olive oil
  • 9 Farms Free Run Omega-3 Eggs, whisked
  • ½ cup Parmigiano Reggiano, grated
  • ¼ cup whole milk
  • ½ tsp salt and freshly ground pepper to taste
Instructions
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil (grease if using foil).
  2. In a large bowl, toss together the broccoli, red pepper, yellow pepper, minced garlic, and olive oil.
  3. Arrange the vegetables in a single layer on the baking sheet. Roast in the preheated oven for 15-20 minutes, until the edges of the broccoli are browned.
  4. Line 12 muffin cups with silicone or parchment muffin liners.
  5. When the veggies are done, remove from oven but keep oven on. Divide vegetable mixture between the 12 muffin cups.
  6. Whisk together eggs, milk, cheese, salt and pepper. Pour the egg mixture over the veggies and bake for 15-20 minutes until the eggs are set.

 

 

For more delicious recipes, click here!

Smoothie vert et smoothie orange

With the end of the school year just around the corner, why not kick off the summer with a refreshing smoothie jam-packed with fruits and vegetables!

Smoothies are a breeze to make, and you can mix and match the ingredients to your liking. Plus, they’re an excellent way to avoid wasting food when you have extra fruits and veggies to use up!

Here are two delicious and nutritious smoothie ideas that we have selected just for you. You’ll see: they are absolutely heavenly!

 

Green Goodness Smoothie

Yield: 6 | Prep Time: 5 minutesGreenSmoothie_BCC

Ingredients:

  • 6 oranges
  • 3 bananas, on the ripe side
  • 1½ cups milk
  • 1½ cups Greek yogurt
  • 3 tsp vanilla
  • 6 cups packed spinach
  • 1½ cups ice

 

Instructions:

  1. Place all ingredients into a blender and blend on high for 1 minute or until all the ingredients are combined and smooth.
  2. Serve immediately. Can also be placed in an air-tight container and stored in the fridge for up to 3 hours.

 

Sunshine Smoothie

Yield: 1-2 | Prep Time: 5 minutesSummerSmoothie_BCC

Ingredients:

  • 2 oranges, peeled and roughly chopped
  • 1 banana
  • ½ cup water
  • ¼ cup pineapple, frozen
  • ¼ cup mango, frozen
  • ¼ cup cucumber, diced
  • ¼ cup plain Greek yogurt
  • ¼ cup ice

 

Instructions:

  1. In a blender, add all the ingredients and blend for 1 to 2 minutes until completely smooth and creamy.
  2. For a regular smoothie, pour into a cup and serve. For a fun option, pour the smoothie into popsicle moulds and place in the freezer for at least 4 hours.

 

For more healthy, tastebud-tantalizing recipes, check out the Club’s new cookbook!

Délicieuse recette trempette zeste de citron

Creamy and lemony, this dip adds a fresh note to your dishes, perfect for the summer season!

 

Serves: ~1 cup | Prep Time: 5 mins | Total Time: 10 mins

 

Ingredients:

  • 2 tbsp butter
  • 2 tbsp flour
  • 1/2 tsp lemon peel, finely shredded
  • Salt
  • 1 1/2 cups milk
  • 1/8 tsp lemon juice

 

Directions:

  1. Melt butter in a saucepan.
  2. Stir in flour, lemon peel and salt.
  3. Continue stirring until mixture begins to thicken.
  4. Add milk and lemon juice and stir over medium heat until bubbly and thick.

 

For more healthy, tastebud-tantalizing recipes, check out the Club’s new cookbook!

Trempette facile à l'aneth

You won’t want any other dip to go with your vegetables!

 

Serves: ~1 cup | Prep Time: 5 mins | Total Time: 5 mins + 1 hr chilling time

 

Ingredients:

  • 1 cup plain Greek yogurt
  • 1 tsp dill
  • 1/2 tsp lemon zest
  • 1/4 tsp garlic powder
  • 1/4 tsp salt

 

Directions:

  1. Stir together all ingredients until well combined.
  2. Refrigerate until ready to serve (at least 1 hour).
  3. Serve with fresh vegetables and whole grain pitas.

 

For more healthy, tastebud-tantalizing recipes, check out the Club’s new cookbook!

Tzatziki Greek Yogurt Recipe

Fresh and delicious, this dip is easy to make and is perfect for a summer day! 

 

Serves: ~ 1 cup | Prep Time: 5 mins | Total Time: 5 mins + 1 hr chilling time

 

Ingredients:

  • 1 cup plain Greek Yogurt
  • 3/4 cup cucumber (seeded, peeled and finely chopped)
  • 1 tbsp lemon juice
  • 1/2 tsp dried dill
  • 1/4 tsp garlic (minced)
  • 1/4 tsp black pepper

 

Directions:

  1. Stir together all ingredients until well combined.
  2. Refrigerate until ready to serve (at least 1 hour).
  3. Serve with fresh vegetables and whole grain pitas.

 

For more healthy, tastebud-tantalizing recipes, check out the Club’s new cookbook!

Tartelettes

Enjoy these delicious granola cups any time of day. They pair up really well with yogurt and fruit of all kinds. With so many possibilities, you’ll never fall into the “same old, same old” rut!

 

Serves: 12 | Prep Time: 10 mins | Total Time: 40 mins + 1 hr refrigeration

 

Ingredients:

  • 2 ripe bananas
  • 1/2 cup honey
  • 2 tsp vanilla
  • 2 tsp salt
  • 2 tsp cinnamon
  • 3 cups oats
  • 2 cups Greek yogurt

 

Topping Ideas: 

  • Strawberry
  • Blueberry
  • Raspberry
  • Apple
  • Banana
  • Nuts
  • Mango
  • Kiwi

 

Directions:

  1. In a medium sized bowl, mash bananas until mostly smooth. Add honey and vanilla; stir.
  2. Add salt, cinnamon and oats, and mix well.
  3. Press 2 tablespoons of mix into the cups of a muffin tin.
  4. Refrigerate 1 houe and preheat oven to 350°F.
  5. Bake granola cups for 30 minutes.
  6. Allow to cool for 5 minutes and add a drollop of plain Greek yogurt to each cup along with any preferred toppings.

 

For more healthy, tastebud-tantalizing recipes, check out the Club’s new cookbook!

Pudding recipes

Serve up this delicious cocoa chia seed pudding as a snack or at dessert time. It’s a sweet treat that also packs a nutritional wallop.

 

Serves: 12 | Prep Time: 5 mins | Total Time: 5 mins + 3 – 5 hrs chilling time

 

Ingredients:

  • 4 1/2 cups milk or nut milk
  • 1 cup chia seeds
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup maple syrup
  • 3/4 tsp salt
  • 1 1/2 tsp vanilla extract

 

Directions: 

  1. Add all ingredients to a mixing bowl and whisk vigorously to combine.
  2. Cover, and chill in the fridge overnight or at least 3 to 5 hours.
  3. Serve chilled pain, or with desired toppings, such as fruits or granola.

 

*This pudding can be blended for an altogether new breakfast option. If you do go the blender route, you can use 21 pitted dates instead of maple syrup.*

 

For more healthy, tastebud-tantalizing recipes, check out the Club’s new cookbook!

Smoothie recipes

Smoothies are super easy, super delicious and super good for you. This recipe combines two fruity favourites with a surprise ingredient (Psst! It’s cauliflower!). It’s creamy and satisfying – and great for any time of day.

 

Serves: 12 | Prep Time: 5 mins | Total Time: 5 mins

 

Ingredients: 

  • 12 cups strawberries
  • 12 bananas
  • 6 cups califlower
  • 4 cup milk or nut milk

 

Directions: 

  1. Excluding the milk, combine all ingredients for each smoothie in a resealable bag and freeze.
  2. Once frozen, remove from freezer and blend with milk until smooth. Add more milk if needed.

 

For more healthy, tastebud-tantalizing recipes, check out the Club’s new cookbook!

Get into the holiday spirit with these delicious muffins!

Serves: 12
Preparation time: 15 mins
Cooking time: 35 mins

Ingredients

  • 2¾ c. (650 mL) grated carrot (3 large carrots)
  • 2 c. (500 mL) grated sweet potato
  • 3 small bananas, sliced
  • ½ c. (125 mL) dried cranberries
  • 6 large eggs
  • 2 c. (500 mL) whole wheat flour
  • 2 tsp. (10 mL) baking powder
  • 3 tbsp (45 mL) cottage cheese
  • 1 tbsp (15 mL) honey
  • Pinch of cinnamon

Directions

  1. Preheat the oven to 350°F (180°C).
  2. Mix it all up and separate into greased or lined muffin tins.
  3. Bake for 35 minutes.

by Noelle Martin from Motherhood and Meals
Registered dietitian

Enjoy with your favourite fruit, yogurt, nut butter and/or maple syrup. Delish!

Yield: 4 servings
Preparation time: 5 minutes
Cooking time: 15–25 minutes

Ingredients

  • 1 ripe banana
  • 1 egg, lightly beaten
  • ⅓ c. (75 mL) applesauce
  • 1 c. (250 mL) milk
  • 2 Tbsp. (30 mL) maple syrup
  • 1 tsp. (5 mL) vanilla
  • 1 c. (250 mL) oats
  • 1 c. (250 mL) whole wheat flour
  • 1 tsp. (5 mL) baking powder
  • 1 tsp. (5 mL) ground cinnamon

Preparation

  1. Mash the banana. Peel the banana and place it into your mixing bowl. Then use a fork to mash it down.
  2. Mix the wet ingredients. Add egg, applesauce, milk, syrup and vanilla to the bowl the mashed banana is in. Stir until all ingredients are blended together.
  3. Add the dry ingredients. Add oats, flour, baking powder and cinnamon. Stir until they are blended but try to not overmix.
  4. Cook the pancakes. Pour ⅓ c. (75 mL) batter into a prepared frying pan and cook on medium heat for about 4 minutes. Once the first side is cooked, flip over with a spatula. Cook the second side for an additional 3–5 minutes. Move to a plate.
  5. Repeat with remaining batter. If you have a large pan you can cook more than one pancake at once.

Thank you to our collaborator for this delicious recipe!